Vegan Savory Mushroom Patty
Elevate your plant-based meals with this Vegan Savory Mushroom Patty recipe, a delicious fusion of earthy mushrooms, protein-rich quinoa, and oats. Perfectly seasoned with garlic, soy sauce, ground cumin, and nutritional yeast, these hearty patties are packed with flavor and make an excellent meat alternative for burgers or standalone dishes. A quick flax egg binds the ingredients, while fresh parsley adds a burst of color and freshness. Ready in just 45 minutes, these pan-seared patties boast a crispy exterior and tender interior, creating a satisfying bite that's both nutrient-dense and family-approved. Whether served with a side salad or tucked into a bun, these vegan mushroom patties are sure to become a household favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 300 grams mushrooms
- 1 medium onion
- 3 large garlic cloves
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 100 grams rolled oats
- 150 grams cooked quinoa
- 2 tablespoons soy sauce
- 3 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
In a small bowl, combine the flaxseed meal with water to create a flax egg. Let it sit for at least 10 minutes until it thickens.
Finely chop the mushrooms, onion, and garlic. Alternatively, you can use a food processor to pulse them into small pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté for about 3 minutes until they become soft and translucent.
Add the chopped mushrooms to the skillet. Cook them for about 5-7 minutes until they release their moisture and begin to brown.
Stir in the soy sauce, ground cumin, salt, and black pepper. Cook for another 2 minutes before removing from heat. Allow the mixture to cool slightly.
In a large mixing bowl, combine the cooked mushroom mixture with rolled oats, cooked quinoa, nutritional yeast, chopped parsley, and the prepared flax egg. Mix until everything is well incorporated.
Shape the mixture into 8 equal-sized patties.
Heat the remaining olive oil in a non-stick skillet over medium heat. Cook the mushroom patties for about 4-5 minutes on each side until they are golden brown and firm to the touch.
Serve the patties hot as a burger or as a main course with a side salad.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
